Cranberries also contain a unique blend of organic acids. Citric and malic acids predominate, followed by quinone (approx. 1.0%) and benzoic acid (approx. 0.01%), typical for a large variety of fruits.
Raw cranberries are fairly low in calories (46 kcal per 100 g) and carbohydrate (11%). Monosaccharides comprise from 2.2% to 6.0% of the small cranberry and from 3.4 to 7.1 of the large cranberry and are dominated by glucose and fructose, with glucose amounting to 58.9 – 65.9%.
The small cranberry usually contains only 0.01% - 0.5% sucrose, whereas the large cranberry accumulates significantly larger amounts (3.9-5.3%) of sucrose.
Cranberries contain ascorbic acid. The small cranberries accumulate and average of between 15.3% an 30% ascorbic acid. They are a good source of fiber and bioflavonoids, and a fair source of potassium. A serving of fresh cranberries is a good source of antioxidant polyphenols; and contains 1 mg of sodium.
Cranberries nutritional constitutional
